ROASTED POTATO HASH
I had one of the great breakfasts of my life on San Juan Island, north of Seattle, in a dockside coffee shop The grated hash brown potatoes there were cooked in thin sheets and run under the broiler beneath a handful of grated cheese to create crisp pancakes that could be used as a platter on which to serve fried eggs, or as a hat to top them, depending on your mood. When I got home to New York I started making them for dinner, which was labor-intensive and eventually annoying because one of my children wanted them for dinner all the time. Together we worked out a hack. It is this recipe, and you can easily double, and serve with just about anything, especially fried eggs. Omit the bacon if it's not your game, and replace with a couple of tablespoons of butter. Omit the red peppers if you like. Add a drizzle of chipotle mayonnaise on top, if you don't like sour cream, or swap out the chipotle for nothing if you don't like spice. Make the recipe your own. The point is simply to aim for a thick, caramelized crust of potatoes. The interiors will be soft and sweet.
Provided by Sam Sifton
Categories breakfast, brunch, lunch, side dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Put the bacon on a large rimmed baking sheet, place in the oven and heat to 400. Cook the bacon through - until it is chewy and going to crisp - approximately 15 minutes. Remove the bacon from the pan, and set aside. There should be a couple of tablespoons of bacon fat in the pan. If there is more, discard it.
- Add the butter to the bacon fat, then put the potatoes, onions and red peppers onto the pan, and stir to coat. Spread the potatoes, onions and red peppers out evenly across the pan, and return it to the oven for 20 minutes or so, then take it out again, and use a spatula to turn everything over. Cook for another 20 minutes or so, or until the potatoes are beginning to crisp, then turn them once more and cook for an additional 10 to 15 minutes.
- Meanwhile, in a small bowl, whisk together the sour cream, lime juice and minced chipotles en adobo, to taste. Season with salt and pepper.
- When the potatoes are well crisped, take the pan out of the oven, and season with salt and pepper. Dice the reserved bacon, and scatter it on top of the potatoes, then top with the shredded cheese. Stir to combine, and return the pan to the oven until the cheese has melted, approximately 3 to 5 minutes. Tip into a mound on a warmed serving tray, drizzle with chipotle sour cream, garnish with the scallions and serve.
Nutrition Facts : @context http, Calories 366, UnsaturatedFat 8 grams, Carbohydrate 32 grams, Fat 21 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 11 grams, Sodium 632 milligrams, Sugar 4 grams, TransFat 0 grams
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George Wade
[email protected]This hash was really easy to make and it turned out delicious! I'll definitely be making it again.
ayeeyo koris
[email protected]This hash was a bit too greasy for my taste. I think I'll try making it again with less oil next time.
Lefa Motaung
[email protected]I'm not a big fan of potatoes, but I loved this hash! The potatoes were crispy and flavorful, and the bacon and peppers added a nice touch of spice.
Said Khalid
[email protected]This hash was just okay. I think I would have liked it better if it had more vegetables in it.
Ngozi Ufuoma
[email protected]I'm a big fan of hash, and this recipe did not disappoint! The potatoes were crispy and flavorful, and the bacon and peppers added a nice touch of smokiness.
Khani Peshoo
[email protected]This recipe was a bit too complicated for my taste. I think I'll stick to simpler recipes in the future.
Relebohile Mokhothu
[email protected]This hash was amazing! The potatoes were perfectly crispy, and the bacon and peppers were cooked to perfection. I will definitely be making this again.
Shah More
[email protected]I'm not sure what I did wrong, but my hash turned out really dry. I think I might have used too little oil.
NL RS
[email protected]This hash was a bit too spicy for my taste, but my husband loved it. I think I'll try making it again with less chili powder next time.
Leallie Murray
[email protected]I made this hash for a brunch party, and it was a huge hit! Everyone loved the crispy potatoes and the savory flavor of the bacon and peppers.
kasun Hasaranga
[email protected]This hash was easy to make and very filling. It's a great option for a quick and easy breakfast or lunch.
Reitumetse Motse
[email protected]I'm not a big fan of potatoes, but I loved this hash! The potatoes were crispy and flavorful, and the bacon and peppers added a nice touch.
md Kamal Arif
[email protected]This hash was a bit bland for my taste. I think I'll add some more seasonings next time.
Tyler Mendoza
[email protected]I added some chopped kale to this hash, and it was delicious! The kale added a nice pop of color and nutrition.
Yesurajuvasamthada 113 Yesurajuvasamthada 113
[email protected]This recipe is a keeper! I'll definitely be making it again.
Ant Brown
[email protected]I followed the recipe exactly, but my hash turned out mushy. I think I might have overcooked the potatoes.
Anjali Lama
[email protected]This hash was a bit too greasy for my taste, but the flavor was good.
mohammad samir
[email protected]I tried this recipe with sweet potatoes instead of regular potatoes, and it was a hit! The sweet potatoes added a nice touch of sweetness.
Sohag Gazi
[email protected]My family loved this hash! It was easy to make, and the leftovers were even better the next day.
Nox Beauty
[email protected]This roasted potato hash was the perfect addition to our breakfast table. The potatoes were crispy on the outside and fluffy on the inside, and the bacon and peppers added a delicious savory flavor.